Safale Products (WB-06 - S-33)

[bob3000]

Ok so my report on S-33. I now have my finished product.
With this batch the taste from the yeast is aweful. If I don't roll the bottle the brew is drinkable. If I roll it, it is down right nasty.

I really don't know what this yeast would be good for. Would it work as an english ale yeast? I also found a very odd off flavour in the beer i brewed with it, I thought it might have been my brewing proccess but i'm starting to think it was the yeast.

 

[Tuggy]

I had a bunch of friends over and each of them tried a few of the wheat made with the S-33. They all actually liked the brew, but they said it wasn't my best. I'm brewing the same grain bill over again but this time I used 50/50 of US-04 and US-05. I'll see what difference a dependable strain makes.

Like I said if you don't roll the bottle it's pretty good. But once that yeast mixes it has a definate off flavor.

 

[Tuggy]

The S-33 bottles have been sitting for about 6 weeks now.. 4 weeks at room temp and the 2 weeks in the fridge. This beer is now drinkable. The off-flavor is gone, and it tastes like a unbalanced wheat.

I think that I may try this exact recipe again. But I'm going to up the bitter a little to balance. and I'm going to try to ferment lower (60 ambient).


Also, I found my new go-to strain(s). I love US-05. I use it religously, but sometimes I want a little more yeast finish in the beer. I just mixed 04 & 05 and it made a great sweet orange wheat. I liked the outcome much better than if I would have used 04 or 05 alone.

 

[jonmohno]

Im finding that with most of my beers i never judge them fully until 8 weeks bottled.From my short experience with a few dozen brews,it seems that a lot of "ok" or as folks like to say "meh" beers taste at 3-5 weeks bottled can go to "holy crap this is really good" by around 8 weeks bottled. I had many brews do this that is why i only drink a few before a few months then cellar them to clear more and pull them to the fridge once Fully conditioned. I just think many drink them when they are not yet fully conditioned. And critique them when they are at a minimum potential.

 

[Woodbury419]

I know this is an old post, but not many people have good experience with S-33 for some reason. It's actually my house yeast I use to ferment most of my recipes. My Copperhead Ale I (American Amber Ale) has had the best results with using S-33, I also made a Cream Ale using S-33 with amazing results as well.

It is a low attenuator unfortunately so you have to plan according to with the recipe. It's a very violent fermenter as well, I sustain and propagate my yeasts so I've only needed one slat so far of S-33. It has mutated, but I really like where it's mutated to. It has attenuated better since the first couple of generations.

Here's a list of beers I've made with great results using S-33

Stout
Cream Ale
American Amber Ale
American Wheat
Pumpkin Wheat Ale
English Pale Ale
American Brown Ale

As you can see it is very versatile, but then again everyone may not have the same results. I also recommend blending this yeast with 1056 in a APA. I'm still working on the fermentation schedule of blending for great results. However this yeast is such a violent and quick fermenter it kinda makes the 1056 short on food. I'm hoping my next batch I got the schedule right!

 

[crustybfv]

I'm planning a 'sperimint with this one...10 gallon (extract) batch split into two 5-gallon primaries, one with S-33 and one with T-58 - both fermenting at the same temp (around 68). Will post the results soon - I have to wait until I can empty some carboys before I get to do this, however. Terrible problem to have - full carboys, full kegs...